RAJMA (KIDNEY BEAN CURRY)
Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g
KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
RAJMA (INDIAN RED KIDNEY BEAN CURRY)
This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section.
Provided by redz1985
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, heat oil. When hot, add cumin.
- Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
- Add onions and stir until onion turns clear and add the tomato sauce.
- Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
- Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
- Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
- You adjust the spices accordingly, while tasting along.
- Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!
Nutrition Facts : Calories 409.9, Fat 6.4, SaturatedFat 0.6, Sodium 1637, Carbohydrate 70.3, Fiber 20.3, Sugar 10.4, Protein 22.9
KIDNEY BEAN CURRY - SOUTH INDIAN STYLE
Here is a south Indian style curry. You can also make this same curry with chickepeas instead of the kidney beans.
Provided by Andtototoo
Categories Curries
Time 30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a large frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili and heat over high heat until the mustard seeds have popped for about 10 seconds AND the dal is light brown.
- Quickly stir in the hing and onion. Reduce heat to medium-high and cook, stirring frequently for about 5 minutes.
- Reduce heat to medium and stir in the green bell peppers and cook another 3-4 minutes.
- Add the minced serrano chilies (less if you don't want it too hot) and after 2 minutes, add the tomatoes. If your tomatoes aren't very juicy or ripe, you can add some tomato sauce to give the curry a good tomato flavor. {I usually keep some tomato sauce in a plastic bag in the freezer and just cut off what I need for something like this.] Cook 3 more minutes, adding a bit of water if the curry gets too dry.
- Add the kidney beans (and water as needed) and cook another 1-2 minutes until everything has married.
- Stir in the the turmeric, curry powder, garam masala (optional) and salt. Check to adjust spices.
- Turn off heat and garnish with fresh chopped cilantro.
- This curry actually tastes best if made earlier in the day and allowed to sit for several hours.
- Can be eaten with either plain boiled rice or Indian bread. A raita along side would also be nice.
Nutrition Facts : Calories 202.5, Fat 11.9, SaturatedFat 1.6, Sodium 257.9, Carbohydrate 19.8, Fiber 5.8, Sugar 5.1, Protein 6
EASY KIDNEY BEAN CURRY
Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
- Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
- Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.
RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)
This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.
Provided by duonyte
Categories Curries
Time 11h15m
Yield 10 cups
Number Of Ingredients 17
Steps:
- Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
- Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
- If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
- Stir in cilantro and serve over rice.
- Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
- Use a 3 1/2 quart slow cooker if making half the quantity.
Nutrition Facts : Calories 203.7, Fat 1.1, SaturatedFat 0.2, Sodium 1426.2, Carbohydrate 37.3, Fiber 9.5, Sugar 2.4, Protein 13.1
KIDNEY BEAN AND SPINACH CURRY
Make and share this Kidney Bean and Spinach Curry recipe from Food.com.
Provided by katew
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and cook onion and garlic for 5 minutes.
- Stir in spices and cook for 2 minutes till fragrant.
- Add beans, lentils and tomatoes and bring to the boil.
- Simmer for 6 minutes till thickened.
- Add spinach and cook till it is wilted.
- Season to taste and serve with crusty bread.
RAJMAH (CURRIED RED KIDNEY BEANS)
From the cookbook Recipes with a Spice - Indian Cuisine for Balanced Nutrition. 'Rajmah', an extremely popular dish, is like chili. It is generally served with rice. It can be frozen. Thaw in the refrigerator before using. (May use dry red kidney beans instead of canned.)
Provided by kusum gupta
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan on medium to high heat.
- Add chopped onions and stir until they are translucent.
- Add ginger, cumin powder and coriander powder.
- Stir for a minute.
- Add the tomatoes, kidney beans, and red chili powder.
- Add water as needed.
- Boil and let it simmer for 15 minutes until the gravy is thick.
- Add black pepper and garam masala to make it spicy.
- Serve garnished with green coriander.
Nutrition Facts : Calories 229.3, Fat 3.2, SaturatedFat 0.4, Sodium 54.1, Carbohydrate 38.4, Fiber 12, Sugar 2.1, Protein 13.6
CURRIED GROUND BEEF AND BEANS
My mom made this all the time. My dad and I loved it. It is so simple to make it was one of the first things I made on my own. The basic recipe has only four ingredients.You can customize to your own taste. I would try it first the way it is and modify as you see fit. I sometimes add onion and garlic when browning meat. I also have some nice hot curry that I mix with my regular curry to spice it up a bit.
Provided by Deglazing Dad
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brown the ground beef in a 2 1/2 to 3 quart pot. Drain Fat.
- Stir in curry powder and heat for one minute.
- Add tomato soup and kidney beans.
- Simmer all for about 10 minutes stirring occasionally.
- Serve alone in a bowl like chili or over rice.
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